Bacon Pullapart

11 Jul 2018


This mouthwatering Pullapart sensation is so addictive and smells amazing while cooking.

You'll have it forever in your campfire repertoire.


2-4 rashers of bacon, chopped
Handful of mushrooms, sliced
2 cloves of garlic
1 Tbsp butter
1 Tbsp chopped fresh thyme

For the Bread
1 unsliced loaf sourdough bread
Provolone or Jarlesberg cheese, thinly sliced
1/2 cup butter, melted
1/2 cup finely diced shallots
2 teaspoons poppy seeds, optional


For the filling
Heat a frypan either over the fire or on the stove. Melt butter, add the garlic, bacon & mushrooms (optional). Cook 4-5 mins. Add the thyme and continue to cook another 2-3 minutes.
Set aside, allow to cool.

For the Bread
Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving.
Place loaf on piece of foil large enough to wrap the bread.

Insert cheese slices between cuts. Pour the mushrooms between the cuts. Use your fingers to push the mushrooms down into the loaf.
Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil; place in your campfire coals.
Bake for 15 minutes.
Unwrap the bread and bake 10 more minutes, or until cheese is melted & the top is crispy.


Recipe adapted from Beantown Baker

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